Description

Ever wanted to turn your morning cereal into a cool, creamy dessert? Say hello to Cereal Ice Pops, a 5.0-star treat loved by 4 reviewers! These frosty pops combine the crunchy, sweet flavors of peanut butter, cinnamon, and corn cereals with creamy milk and yogurt, dipped in chocolate and rolled in crushed cereal for extra fun. They’re super easy to make and bring back all the childhood cereal vibes.

Ingredients

Scale

For the Cereal Milk Base:
- 2 ⅔ cups sweetened peanut butter cereal (like Reese’s Puffs, for nutty flavor).
- 2 ⅔ cups sweetened cinnamon cereal (like Cinnamon Toast Crunch, for warm spice).
- 2 ⅔ cups sweetened corn cereal (like Cap’n Crunch, for sweet crunch).
- 4 ½ cups whole milk (creates a rich, creamy base).
- 1 cup vanilla Greek yogurt (adds tang and creaminess).
For the Topping:
- ½ cup semisweet chocolate chips (about 6 ounces, for a rich dip).
- 2 teaspoons coconut oil (helps the chocolate harden smoothly).
Equipment:
- Twelve 3-ounce paper cups (for molding the pops).
- 12 wooden ice pop sticks.
- Fine-mesh strainer (for straining cereal milk).
- 3 containers with pour spouts (for easy pouring).

Why These Ingredients Matter

The cereals are the stars, infusing the milk with peanut butter, cinnamon, and corn flavors for a nostalgic taste. Whole milk and vanilla Greek yogurt create a creamy, slightly tangy base that balances the sweetness. The chocolate dip, made smooth with coconut oil, adds a rich, crackly coating, while crushed cereal toppings bring extra crunch. Together, they make a pop that’s fun, flavorful, and totally unique.

Substitutions and Variations

Cereals: Swap for other favorites like Cocoa Puffs, Fruity Pebbles, or Honey Nut Cheerios. Use gluten-free cereals for dietary needs.
Milk: Use 2% milk for a lighter base or non-dairy milk (like almond or oat) for vegan pops, though the flavor may change slightly.
Yogurt: Swap for plain Greek yogurt or dairy-free yogurt. Add 1 teaspoon vanilla extract if using plain.
Chocolate Chips: Use milk chocolate, dark chocolate, or white chocolate for a different dip.
Coconut Oil: Replace with vegetable oil or omit, but the chocolate won’t harden as smoothly.
Vegan: Use non-dairy milk, dairy-free yogurt, and vegan chocolate chips.
Gluten-Free: Choose gluten-free cereals (like gluten-free Cap’n Crunch) and ensure all ingredients are certified gluten-free.

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Instructions

Step 1: Prepare the Cups

Place twelve 3-ounce paper cups on a tray that fits in your freezer.
Spoon 1 heaping tablespoon peanut butter cereal (like Reese’s Puffs) into each of 4 cups.
Spoon 1 tablespoon cinnamon cereal (like Cinnamon Toast Crunch) into each of another 4 cups.
Spoon 1 tablespoon corn cereal (like Cap’n Crunch) into each of the remaining 4 cups.
Set the cups aside.

Tip: Use a small spoon for even portions. Keep the tray flat to avoid spilling.

Step 2: Soak the Cereal

Pour 1 ½ cups whole milk into each of 3 separate mixing bowls.
Add 2 cups peanut butter cereal to one bowl, 2 cups cinnamon cereal to another, and 2 cups corn cereal to the third.
Stir each to combine and refrigerate for at least 30 minutes to soak.

Tip: Stir occasionally to ensure the cereal soaks evenly. Longer soaking (up to 1 hour) intensifies the flavor.

Step 3: Crush the Topping Cereal

Place the remaining cereal (about ⅔ cup each type) into separate zip-top bags.
Crush into small pieces using a rolling pin or your hands.
Transfer each crushed cereal to 3 small bowls for dipping later.

Tip: Crush to a mix of fine and small chunks for texture. Seal bags tightly to keep cereal fresh.

Step 4: Strain the Cereal Milk

Using a fine-mesh strainer, strain each cereal milk into separate containers with pour spouts (like measuring cups).
Press the soaked cereal with a spoon to extract as much milk as possible.
Discard the soggy cereal.

Tip: Squeeze out every drop of milk for maximum flavor. You’ll get about 1 cup per flavor.

Step 5: Mix the Milk Base

Whisk ⅓ cup vanilla Greek yogurt into each container of flavored milk until smooth.

Tip: Whisk thoroughly to avoid yogurt lumps. Taste and adjust with a pinch of sugar if you want it sweeter.

Step 6: Fill the Cups

Pour the peanut butter cereal milk into the 4 cups with peanut butter cereal, filling until the cereal floats to the top (about ⅓ cup per cup).
Pour the cinnamon cereal milk into the 4 cups with cinnamon cereal, and the corn cereal milk into the 4 cups with corn cereal.
Place the tray in the freezer for 2 hours to partially set.

Tip: Pour slowly to keep the cereal evenly distributed. Tap the tray to remove air bubbles.

Step 7: Add Sticks

After 2 hours, remove the tray from the freezer.
Insert a wooden ice pop stick into the center of each cup.
Return to the freezer for another 2 hours, or until fully hardened.

Tip: If the sticks won’t stand upright, freeze for another 15 minutes before inserting.

Step 8: Make the Chocolate Dip

In a microwave-safe bowl, combine ½ cup semisweet chocolate chips and 2 teaspoons coconut oil.
Microwave in 30-second bursts, stirring after each, until fully melted (about 2 minutes).

Tip: Stir until smooth to avoid burning. Keep warm until ready to pour for dipping.

Step 9: Dip and Coat

Remove the frozen pops from the freezer and peel off the paper cups, working quickly.
Dip the top of each ice pop into the melted chocolate (match the flavor: peanut butter pop with peanut butter cereal, etc.).
Immediately roll the chocolate-dipped end in the corresponding crushed cereal (about 1 tablespoon per pop).
Place on a parchment-lined tray and return to the freezer until ready to serve.

Tip: Dip and roll one pop at a time to prevent the chocolate from hardening before coating.

Step 10: Serve

Serve the ice pops straight from the freezer for a firm, frosty treat.

Tip: If pops are too hard, let sit for 1-2 minutes to soften slightly for easier biting.